Cold Food Items Not Maintained at Safe Temperatures During Meal Service
Penalty
Summary
The facility failed to ensure that residents were provided with food and drink that was palatable, attractive, and maintained at a safe and appetizing temperature. During the recertification and abbreviated surveys, it was observed that cold food items such as yogurt and tuna salad were not kept at the required temperature of 40 degrees Fahrenheit or below. Specifically, yogurts were found at 58 degrees Fahrenheit on meal trays that had been removed from refrigeration and left near the hot steam table prior to meal service. The tuna salad sampled as a test tray was also not cold to taste and measured at 57 degrees Fahrenheit when checked by the Dietary Operation Manager. Interviews with dietary staff revealed that cold food items were routinely pulled from refrigeration well in advance of meal service and were not kept on ice, leading to prolonged periods at room temperature. The Food Service Director confirmed that this procedure was followed to facilitate timely meal delivery. Additionally, there was no documentation of cold food temperatures in the facility's logs, and the Dietary Supervisor stated that only hot food temperatures were recorded before lunch service, with no monitoring or documentation of cold food temperatures as required by facility policy.